Easy Homemade Teriyaki Sauce
With this simple recipe, you can enjoy a delicious and healthy dinner in under 20 minutes! Teriyaki Salmon is a versatile dish that’s perfect for busy weeknights when time is limited but you still want a flavorful, satisfying meal. I love making teriyaki salmon pan-fried, as it gives the fish a beautifully crisp exterior while keeping the inside tender and juicy. The rich, savory-sweet teriyaki glazed salmon pairs perfectly with fluffy white rice and steamed or stir-fried vegetables, creating a balanced and complete meal. If you’re cooking for a larger group, baking the salmon in the oven is an excellent option to save time and effort while still achieving that irresistible caramelized glaze (look for how to make baked salmon teriyaki below). Whether pan-fried or baked, this recipe is sure to become a go-to favorite for its ease, speed, and amazing flavor.
Teriyaki Salmon Ingredients
Teriyaki Sauce
- 2 Tablespoons Soy sauce
- 1 Tablespoon Sake (or chinese cooking wine)
- 1 Tablespoon Mirin
- 1 Tablespoon Brown sugar
- 1 Tablespoon Water
- 1 teaspoon Sesame oil
- 1 Garlic clove, minced
- ½ teaspoon Grated ginger
Other Ingredients
- 400 g Salmon (with skin) (14 oz.)
- 2 teaspoon White Flour
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 teaspoon Oil
- 1 teaspoon Unsalted Butter
- 1 Tablespoon Water
How to Make Salmon Teriyaki
- Combine all ingredients of the teriyaki sauce into a bowl.
- Remove the scale from the salmon, wash it under water and season the fish with salt and black pepper.
- Coat the salmon with white flour, evenly.
- Melt the butter and pan-fry the salmon on both sides and remove it from the pan.
- Add sauce to the pan and wait for it to boil and gets creamier.
- Add the salmon back to the pan and cover it with the teriyaki sauce.
Recipe Tips
- It is important that the salmon skin gets crispy. For that, melt the butter and make sure the oil is hot before placing the salmon into the pan (skin first). Gently press the salmon down into the pan for about 20 seconds.
- Careful to not overcook the salmon, it should still be very juicy. The easiest way to avoid that is by using a cooking thermometer and check when the thickest part of the salmon reaches 145°F (63°C).
How to make Teriyaki Salmon in the Oven:
When I am cooking only one or two salmon filet, I prefer doing it pan-fried, which is much quicker. If you are cooking many salmon filet, it might be more convenient to cook them in the oven.
- Cut, wash, season and coat the salmon the same way.
- Mix the salmon with half of the teriyaki sauce.
- Add the salmon filets into a baking tray.
- Bake them for about 12-15 minutes (depending on how thick the salmon is) at 400°F (200°C).
- Meanwhile, put the rest of the teriyaki sauce into a pan and boil it, for about 2 minutes.
- Remove the salmon from the oven and brush the additional sauce on top of it.
Other Asian Recipes
Teriyaki Salmon
Ingredients
Teriyaki Sauce
- 2 Tablespoons Soy sauce
- 1 Tablespoon Sake (or chinese cooking wine)
- 1 Tablespoon Mirin
- 1 Tablespoon Brown sugar
- 1 Tablespoon Water
- 1 teaspoon Sesame oil
- 1 Garlic clove, minced
- ½ teaspoon Grated ginger
Salmon
- 400 g Salmon (with skin) (14 oz.)
- 2 teaspoon White Flour
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 teaspoon Oil
- 1 teaspoon Unsalted Butter
- 1 Tablespoon Water
Instructions
- Add all the Teriyaki sauce ingredients to a bowl and mix it well. Reserve.
- Remove all the fish scale from the salmon skin (use a knife moving to the opposite direction of the scale for this). Wash the fish under water only.
- Add the salt, black pepper to the fish and coat it with the flour.
- In a pan, add the oil and butter.
- Once the butter melted, add the fish, first with the skin with the contact with the pan. Gently press the salmon down into the pan for about 20 seconds. Cook it in medium-heat for around 5 minutes.
- Turn the fish around and cook it for another 4-5 minutes.
- Add 1 tablespoon of water and immediately close the pan with a lid. Steam the fish until the water has evaporated (it takes around 1-2 minutes).
- Remove the salmon from the pan and reserve.
- Add the bowl with all Teriyaki sauce ingredients to the same pan. Bring the pan to a boil.
- Add the cooked salmon back to the pan and make sure to spread the sauce to the whole salmon pieces.
- Serve it on top of rice.
